Vanilla Langues de Chat

Instructions

1. 1

   Preheat the oven to 180°C (350¿aF). Line a baking sheet with parchment paper.

   Tip: Use a baking sheet with a non-stick coating to prevent the pastry from sticking.

2. 2

   In a medium bowl, whisk together the flour, confectioner's sugar, and salt.

   Tip: Make sure to sift the flour to remove any lumps.

3. 3

   Add the softened butter to the flour mixture and use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse breadcrumbs.

   Tip: Be careful not to overwork the dough.

4. 4

   Gradually pour in the whole milk, stirring the mixture with a fork until it forms a dough.

   Tip: Don't overmix the dough.

5. 5

   Turn the dough out onto a lightly floured surface and knead a few times until it comes together.

   Tip: Make sure the dough is not too sticky or too dry.

6. 6

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Tip: Chill the dough to allow the gluten to relax.

7. 7

   On a lightly floured surface, roll out the dough to a thickness of about 3 mm (1/8 inch).

   Tip: Make sure the dough is evenly rolled out.

8. 8

   Cut out rectangles of dough that are about 10 cm x 5 cm (4 inches x 2 inches).

   Tip: Use a ruler or a pastry cutter to ensure even cuts.

9. 9

   In a small saucepan, heat the granulated sugar over medium heat until it turns golden brown.

   Tip: Stir the sugar constantly to prevent burning.

10. 10

    Place a spoonful of the vanilla filling in the center of each rectangle.

    Tip: Leave a 1 cm border around the edges.

11. 11

    Brush the edges of the pastry with the beaten egg and sprinkle with granulated sugar.

    Tip: Make sure to get the sugar evenly distributed.

12. 12

    Fold the pastry over the filling to form a triangle and press the edges to seal.

    Tip: Use a fork to crimp the edges.

13. 13

    Place the langues de chat on the prepared baking sheet, leaving about 1 cm of space between each pastry.

    Tip: Make sure the pastries are not touching each other.

14. 14

    Bake the langues de chat for 20-25 minutes, or until they are golden brown.

    Tip: Check the pastries after 15 minutes to prevent burning.

15. 15

    Allow the langues de chat to cool on a wire rack for at least 10 minutes before serving.

    Tip: Dust the pastries with granulated sugar before serving.

16. 16

    Drizzle the caramelized sugar crust over the top of each pastry.

    Tip: Use a piping bag or a spoon to drizzle the caramel.